Stock Yard Restaurant: Baby Back Barbecue Pork Ribs

Baby Back Barbecue Pork Ribs

Stock Yard Restaurant Recipe

Serves 4-6

6 pounds spareribs
1/2 cup smoke flavoring
3 cups water
Salt and ground black pepper to taste

Preheat the oven to 325 degrees. Score and season the ribs with salt and pepper and place in a deep pan in a single layer. Mix smoke flavoring and water and pour over the ribs.

Transfer the ribs to an elevated rack and cook for about 2 1/2 hours or until tender, turning occasionally. Remove ribs from the oven and brush with Stock-Yard barbecue sauce (recipe below). Return them to the oven and cook for 30 minutes more. Remove and baste with the remaining sauce.

Stock-Yard Barbecue Sauce:
1 cup ketchup
1 cup vinegar
1/2 cup honey
1/2 cup molasses
1/4 teaspoon hot sauce
1 teaspoon smoke flavoring
1 garlic clove, crushed
1 small onion, chopped
1 1/2 teaspoons salt
1 tablespoon oil

In a medium saucepan saute the onions an garlic in 1 tablespoon of oil until soft. Stir in the remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes.

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